The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the ...

In the spirit of resourcefulness, everything from unused celery leaves to wilting parsley finds its way into pkhali, making it the perfect leftover dish. "I express emotion through colour," chef Davit ...

A mixture of ground vegetables — often beets, spinach or beans — with pureed walnuts, herbs and spices, pkhali is a hallmark of the Georgian table. This version, made from kidney beans, is fragrant ...

At a supra, a traditional Georgian dinner party, pkhali, cold vegetable pâtés, are often served as a first course. This version, from Tasting Georgia author Carla Capalbo, uses finely chopped leafy ...

See the Jewish Exponent print edition for a profile on this dynamic duo, as well as two more delicious pkhali recipes. These traditional dishes comprise chopped vegetables and herbs in a spiced walnut ...

During our time in Georgia, we planned to try as many traditional Georgian foods that we possibly could. There are such varying flavors throughout the country, yet all the different regions seem to ...

That’s my Moscow translator Matt Casserly on the other side of the table at Saperavi, a Georgian restaurant in Moscow. We’re about to tuck into pkhali, a kind of Georgian dish described thus by ...

This can be served as a dip, a spread or on its own. Set it out with pita chips or crackers, spread it on crostini, or roll into small balls to eat as is. Ground fenugreek can be purchased in small ...